Viral Chocolate Croissant Sourdough Loaf
Viral Chocolate Croissant Sourdough Loaf

Viral Chocolate Croissant Sourdough Loaf

If you’ve seen the latest viral croissant sourdough creations all over your social media, get ready to kick it up a notch with this deliciously flaky, buttery, chocolate-filled loaf that tastes just like a chocolate croissant. The crust peels off in gorgeous flaky layers, and the addition of chocolate makes it the perfect loaf for Easter brunch.

Baked delights Oval
PREP TIME8 Hours+ Overnight Proofing Time
COOK TIME55-60 Minutes
SERVES12-14 Full Slices, One Large Loaf
TOTAL TIME8 Hours, 55 Minutes

INGREDIENTS:

  • 120g ripe, bubbly and active starter
  • 340g water
  • 10g salt
  • 500g bread flour
  • 113g unsalted butter, cold and grated
  • 100g dark chocolate chips

METHOD:

  1. Mix starter and water together in a large bowl. Mix in the salt and flour to form a shaggy dough. Bring it together with your hands and form into a rough ball. Cover and leave for one hour.
  2. Perform the first stretch and fold: Lift one side of the dough and fold it over the center, pressing gently. Rotate the bowl 90° and repeat for all four sides. Cover with a tea towel and rest 45 minutes.
  3. Before the second stretch and fold, add half the grated butter and half the chocolate chips. Fold as above, gently incorporating inclusions. Cover and rest 45 minutes.
  4. Add remaining butter and chocolate and gently fold to enclose all inclusions.
  5. Optional: if your dough can manage a fourth stretch and fold without the inclusions tearing through the dough, do this now. Many times the chocolate chips will be sitting just under the surface of the dough and threaten to break out if the dough is manhandled too much! Don’t worry, just go on to the following step!
  6. Cover with a tea towel and let the dough rise at room temperature until approximately doubled in size.
  7. Flip out the dough and press gently into a rectangle shape. Fold the bottom of the dough in, followed by the two sides. Using both hands, roll the dough up tightly into a log, being sure to tuck in the ends.
  8. Place into a floured or lined rectangular or oval banneton and place in the fridge to cold ferment overnight or for at least 6 hours.
  9. When ready to bake, preheat your Krustic Dutch oven for 45 minutes at 450°F (or as high as your oven goes). Remove loaf from fridge.
  10. Place the Silicone Transfer Mat over the banneton, then flip the loaf over to reveal the smooth top.
  11. Dust with rice flour and score a long line from one edge to another to allow for expansion in the oven.
  12. Bake 30 minutes covered. Remove the lid, turn the oven down to 420°F and bake a further 20 minutes. The crust should be golden brown and flaky, but not as hard to the touch as regular sourdough.
  13. Remove from the oven and cool 1 hour before slicing to enjoy warm. Alternatively, serve cold with even more butter.
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GALLERY:

NOTES:

  • The butter can melt out the bottom of the loaf but eventually cooks back in and makes the crust even better!
  • You can leave out the chocolate chips to make the original viral croissant sourdough, but we found it a bit dull, and chocolate makes everything better! Spread with chocolate hazelnut spread and top with freeze-dried or fresh berries for the ultimate breakfast treat.
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